Today's dismay: currants

[kaberett]

From the department of "divided by a common language": earlier today I was Very Upset about the US use of "coffee cake", which is apparently not a cake flavoured with coffee but rather a (style of) cake eaten with coffee.

(The recipe blog intro writes itself, really; things I am already considering include some kind of poppyseed coffee cake and of course rhubarb coffee cake, which is what precipitated this particular discovery.)

This was upsetting enough by itself but Subsequent Digressions lead to the discovery that apparently in North America "currants" with no other specifiers by default means Ribes, probably blackcurrant, and not, you know, the dried grape.

... via going "hey, this EYB recipe specifies 'currants' as an ingredient for teacakes, but I've previously been informed that that means Ribes fruit not dried grapes, surely some mistake?" and getting back, approximately, "what makes you think dried grapes are relevant??? the version of the recipe in the Guardian just says 'currants'??????"

(The linking step was being Extremely Indignant about having it patiently explained to me that "coffee cake" is like "tea cake". Apparently BUT THE FRUIT SHOULD BE SOAKED IN TEA THOUGH is not a robust defence.)

Comments

[fyreharper]

“stroo-sel” (same s sound both times; same vowel sounds as in noodle), at least for California!English

[rugessnome]

Yes, my ~southern Midwest AmEnglish says it that way. Much like "Strudel", actually, but with a rather Anglo "s" swapped for the "d" and probably a bit careless with the last vowel compared to the German pronunciation.

(I know enough German that the original pronunciation oughtn't actually be surprising, but I'd just never thought to re-examine the word with a thought to German phonology.)